Combine 1 tablespoon of granulated sugar with 1 tablespoon of chili powder, 1 tablespoon of dry cilantro, 1/2 tablespoon ground cumin, 1 teaspoon of ground ginger, 1 teaspoon of salt, 1 teaspoon of ground black pepper and 1 teaspoon of ground garlic. Mix everything together, until well combined, then season the chicken with this mixture. (Save about 1 tablespoon of this spicy mixture to season the vegetables.)

In a wok or a large skillet, preheat 1 tablespoon of vegetable oil, once the oil is hot, add in chicken and stir fry for about 3-4 minutes. Remove the chicken from the skillet and set it a side for a minute. (It doesn't matter if the chicken is completely cooked, it will finish cooking later)

Now preheat the same skillet, add 1 more tablespoon of vegetable oil, and once the oil is hot ,add in the onions and the carrots, stir fry for about 1 minute, then add in the bell peppers and the sugar snap peas, give it a quick stir, and season with 1 tablespoon of the spicy mixture we made earlier. Continue to stir fry for about 3 more minutes or until the vegetable get the consistency that you like. (I like my vegetables to be crisp, so I never cook them for more than 5 minutes.)

After the vegetables are ready, then add in 1 tablespoon of honey and 1 tablespoon of lemon juice. Bring back the chicken into the skillet and season with crushed red pepper to taste or you could also add 2-3 Chile de Arbol or Japanese chiles. Give it a quick stir so the chicken can absorb all of the flavors in the skillet, taste the flavor and add any more salt and pepper if needed. Continue to stir fry for about 2-3 minutes or until the chicken is completely cooked and heated through.